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Ricotta Gnocchi Recipe

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This recipe for Ricotta Gnocchi is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz whole milk ricotta (about 1 1/2 cups)
1 oz grated parmigiano (about 1/2 cup)
4 to 6 oz all-purpose flour
1 whole egg and 1 egg yolk
Salt and pepper
Semolina flour

2 cups tomato sauce
EVOO
Directions:
Directions:
Line a large plate with three layers of paper towel or use a clean mopeena
Transfer ricotta to the towels and spread with a rubber spatula
Place another layer or mopeena on top and blot excess moisture

Use a scale and weigh the ricotta
Add parmigiano, 3 1/2 oz of flour, egg and egg yolk, season with salt and pepper and mix with the spatula
Mixture should be sticky but not loose and after one minute, add a tablespoon of flour at a time if it is still very moist
Transfer dough to a lightly floured surface and dust the top with flour
Flatten to a 4 - 6” disk and cut into quarters using a bench scraper
Working one piece at a time, roll dough into a 6” log dusting with flour as necessary
Split log in half and roll each about 12” long and 3/4” wide ending up with 8 logs

Using the bench scraper, cut each into 8-10 gnocchi
Transfer to parchment lined baking sheet dusted with semolina shaking lightly to coat

To cook, boil a large pot of salted water, add gnocchi, stir gently until they float for about 30-60 seconds. Should need about only 3 minutes total

Reserve pasta water and top with sauce, or EVOO, herbs, cheese


Gnocchi may be frozen. Put sheet in freezer for 30 minutes then put into a freezer bag for up to 2 months. Cook frozen by adding a few minutes to cooking time.
Number Of Servings:
Number Of Servings:
3 - 4

 

 

 

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